Garlic prawns with broccoli and squashed tomatoesReviewed by our expert panel
(at time of publication)
- 1 head broccoli
- 200g pack shelf-fresh egg noodles
- ½ tablespoon peanut oil
- 1 ¾ cups raw peeled prawns
- 2 tablespoons garlic shoots, freshly chopped (if unavailable, use fresh garlic)
- 3 cups (approx 400g) cherry tomatoes
- 1 cup dry white wine
- freshly ground black pepper
1 Cut the florets from the broccoli into bite-sized pieces and set aside. Slice off and discard any rough pieces from the remaining stalk then slice into small pieces.
2 Cook the noodles in a pan of boiling water according to packet instructions. Add the broccoli for the final minute of cooking. Drain.
3 Meanwhile, heat a wok or large non-stick frying pan until hot. Add the oil, prawns and garlic shoots and fry for 1-2 minutes, until the prawns turn pink. Remove from the pan and set aside.
4 Add the tomatoes and squash down with the back of a spatula to release the juices. Cook for 1-2 minutes then add the wine and bubble for 1 minute. Return the prawn mixture to the pan, season with salt and pepper then toss through the drained noodles and broccoli. Divide among 4 bowls and serve immediately.
Make it gluten free: Use gluten-free noodles and check wine is gluten free.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 8g
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